I received my Food & Wine issue last month, which featured the movie The Help and included recipes from the movie. Then I saw the movie this weekend and had to make some classic southern fried chicken! I’ve never made fried chicken this way before. I usually make a thin chicken schnitzel in bread crumbs, but this was easy and a hit with the hubby.
2 chicken breasts
3/4 cup buttermilk
1 cup flour
1 Tbsp seasoned salt
1 Tbsp freshly cracked pepper
In a small bowl, whisk milk and egg; coat chicken. In another bowl, combine flour, salt and pepper; dredge chicken.
In a medium frying pan, heat oil until med-high. The oil should only be about half way up the chicken. Cook chicken for about 15-20 minutes, depending on thickness, turning occasionally, until all sides are browned. Remove from pan and set on a paper towels to soak up excess oil.
Coleslaw in Vinaigrette
3 Tbsp white wine vinegar
3 Tbsp EVOO
2 Tbsp sugar
2 tsp mustard
½ tsp fresh cracked pepper
A few dashed of red pepper flakes
2-3 cups of shredded green cabbage
1-2 cups of shredded purple cabbage
1 large carrot, peel off ribbons
2-3 green onions, sliced
In a small bowl, whisk together the first 6 ingredients. In a large bowl combine the vegetables and then toss with vinaigrette dressing. Store in the refrigerator until ready to serve.
2 large red skinned potatoes, quartered
2 Tbsp butter
1/4 cup milk or heavy cream
Salt & pepper, to taste
In a pot of boiling water, cook potatoes until fork tender, about 15 minutes; Drain. Add butter and milk to pot with the potatoes; mash until smooth. Season with salt and pepper.